Go Back

Crispy Chicken Wings

These crispy chicken wings are golden, crunchy, and incredibly juicy inside. Seasoned with a simple blend of spices and baked until perfectly crisp, they're an easy appetizer or dinner that's perfect for game day, parties, or family gatherings. Serve them plain or toss them in your favorite wing sauce for endless flavor options.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 44 minutes
Servings: 3
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings split into flats and drumettes
  • 1 tablespoon olive oil
  • 1 tablespoon baking powder aluminum-free
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley optional
  • Chopped fresh parsley for garnish, optional

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
  2. Pat the chicken wings completely dry with paper towels. Removing excess moisture helps create crispy skin.
  3. In a large bowl, combine the baking powder, garlic powder, onion powder, paprika, salt, black pepper, and dried parsley.
  4. Add the chicken wings and toss until evenly coated with the seasoning mixture.
  5. Arrange the wings in a single layer on the wire rack, leaving space between each wing.
  6. Bake for 20 minutes, then flip the wings using tongs.
  7. Continue baking for 20 to 25 minutes, or until the wings are golden brown, crispy, and the internal temperature reaches 165°F (74°C).
  8. Let the wings rest for 5 minutes before serving.
  9. Garnish with fresh parsley if desired and serve as is or toss with your favorite wing sauce.

Notes

  • Aluminum-free baking powder helps create crispy skin without affecting the flavor.
  • Pat the wings as dry as possible before seasoning for the best texture.
  • For extra crispy wings, refrigerate them uncovered for 1 to 2 hours before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 375°F oven or air fryer for 5 to 8 minutes to restore crispiness.